1.
The Kitchen Brigade

2.
• Sebuah sistem organisasi
• Dibuat oleh “Georges Auguste Escoffier”.
Bukti pengaturan kuliner brigade – ber
gaya kan pada akhir abad pertengahan
Prancis dan Inggris (1847-1935)
• Adalah suatu sistem delegasi tanggung
jawab kepada individu yang berbeda yang
mengkhususkan diri dalam tugas-tugas
tertentu .

3.
Organization of Modern Kitchen
• The way the kitchen is organized depends
on many factors:
– The menu
– Type of Establishment
• Hotel, Institutional Kitchens, Hospitals, Catering,
Quick service restaurants, etc.
– Size of operation (the number of customers
and the volume of food served)
– Physical Facilities and Equipment Available

4.
Executive Chef
• Chef in charge
• Responsible for guest
satisfaction
• Ensure food quality and
consistency
• Responsible for all aspect
of food production, including menu
planning, purchasing, costing and
planning work schedules.

5.
Sous Chef
• Second in command of production and
staff supervision
• Aka: Executive Chef

6.
Chef de partie
• Senior Chef
• Responsible for managing a specific
station in the kitchen where they specialize
in preparing particular dishes

7.
Demi-Chef
• Those that work in a lesser station than a
chef de partie
• Work for assits Chef De Partie in his
duties

8.
Commis
• Junior cook
• Also works in a particular station but
reports directly to the chef de partie
• Takes care of the tools in that station

9.
Apprenti(e)
• Cook Helper
• Students gaining knowledge
• Usually entrusted with preparatory and/or
cleaning work.

10.
Entremetier (Vegetable Sect)
• Prepares soups and other dishes not
involving meat or fish
• Includes vegetable and egg dishes
– Head of potager and legumier

11.
Potager (Soup)
• Soup cook

12.
Legumier (Vegetable Side
Dishes)
• Prepares vegetable dishes or other side
dishes.

13.
Saucier (Sauce Sect)
• Prepares sauces as well as warm hors
d’oeuvres and works the saute.

14.
Rotisseur
• Roasting cook
• Manages team that roasts, broils, and
deep fries

15.
Grillardin
• Grill Cook
• In a large kitchen, this person prepares
grilled foods instead of the rotisseur.

16.
Friturier
• Fry Cook
• In a large kitchen, this person prepares
fried foods instead of the rotisseur.

17.
Larder / Garde Manger (Cold
Kitchen Sect)
• Responsible for preparing cold hors
d’oeuvres, salads, sandwiches, etc.
• Also organizes large buffet displays and
charcuterie items

18.
Boucher
• Butchers meats, poultry, and sometimes
fish

19.
Poissoner
• Prepares fish and seafood dishes

20.
Patissier or Pastry
• Prepares desserts and other meal end
sweets
– Position is over Confiseur, Glacier,
Decorateur, and Boulanger

21.
Confiseur
• Prepares candies and petits fours

22.
Glacier
• Prepares frozen and cold desserts

23.
Decorateur
• Prepares show pieces and specialty cakes

24.
Boulanger/Bakery
• Prepares bread, cakes, and breakfast
pastries

25.
Cuisinier
• This position is an independent one where
they usually prepare a specific dish in a
station.
• Prepare for convenience food kitchen

26.
Tournant
• Relief Cook or extra hand in the kitchen

27.
Aboayer/Expediter/Aboteur
• Takes orders from wait staff and passes
them on to cooks
• Handling by as a sous chef

28.
Dish washer
• Cleans dishes and utensils (dish washer)
• Sometimes entrusted with prep work

29.
Pot washer
• Pot and pan washer
• Sometimes entrusted with prep work

30.
In Reality
• The Classical Brigade System would be
replaced by grouping two jobs or more
together.
– One person working the grill, fryer, and
broiler.
• If the task is simplistic, may only require a
chef, two cooks, and two assistants.

31.
Pre-test
Match the title with the position description.
1. Executive Chef
2. Sous Chef
3. Saucier
4. Poissoner
5. Rotisseur
6. Grillardin
7. Garde Manger
8. Patissier
9. Tournant
10. Expediter
a. Relief Cook
b. Fish
c. Broiled and Deep Fried
d. Pastries and Desserts
e. Takes orders from wait
staff and passes them
on to cooks
f. Cold Foods
g. Second in Command
h. Sauces, Stews, Stocks
i. Chef in charge
j. Roasted and Braised
Meats